Chili Con Acorn 4 cups acorns, rehydrated 1 lg onion, chopped 2 cloves garlic, minced 1 Tbsp chili powder ½ tsp salt 1 tsp ground cumin 1 tsp oregano ½ tsp Tabasco sauce 1 can (16oz) chopped tomatoes 1 can (16 oz) kidney beans 1. Saute acorns with onion and garlic in a heavy-bottomed pot. 2. Stir in remaining ingredients. 3. Heat to boiling, reduce heat and simmer for at least an hour. Note: A crockpot works great for this recipe, you can give it a long slow simmer that way without having to worry about scorching it.